1/2 cup flour
1/3 cup milk
1/4 teaspoon pepper
4 tablespoons oil
1 large eggplant, sliced 1/3 inch thick
1 pound mozzarella cheese, thinly sliced
1 can tomato sauce, (16 ounces)
1/2 cup parmesan cheese, grated
Place flour in large plastic bag.
Beat egg, milk and pepper.
Coat eggplant in flour; then dip each piece in egg/milk mixture.
Brown eggplant slices in oil until brown. Drain.
Arrange half of the eggplant in the bottom of a shallow baking dish. Top with half of the tomato sauce, half of the mozzarella cheese and half of the parmesan cheese. Repeat layers ending with mozzarella cheese.